Free Recipes Archive
2 cups chopped red onion 1 cup chopped celery 4 cups broccoli, stems included. Reserve 1 cup for garnish 1 tablespoon minced garlic 4 cups vegetable stock 4 cups nonfat milk, mixed with 4 tablespoons cornstarch 2 ounces soft goat Read More …
1 large leek, white part only, coarsely chopped, about 1/2 cup 1/3 cup, approximately, extra virgin olive oil 1/2 lb dried pagilia e fieno (straw and hay, thin green and white noodles) 3/4 lb smoked mussels, drained of all excess Read More …
4 boned and skinned chicken breast halves 1/2 teaspoon salt 1/4 teaspoon pepper 6 ounces fresh goat cheese, * see note 4 fresh basil leaves 4 fresh sage leaves 8 grape leaves in brine 1 garlic clove 1 spring rosemary Read More …
1 (14-ounce) can artichoke bottoms 1/2 cup (2 ounces) crumbled goat or feta cheese 1/4 cup chopped chives, divided 1-1/2 teaspoons chopped fresh thyme, divided 1-1/2 teaspoons grated lemon rind, divided 8 (4-ounce) skinned, boned chicken breast halves 1/4 teaspoon Read More …
3 ounces goat cheese, softened 1/2 cup fresh basil, chopped 1/2 teaspoon pepper 3 boned and skinned chicken breast halves 1/2 teaspoon salt 8 large basil leaves 8 ounces angel hair pasta, cooked TOMATO-BASIL SAUCE 1 small onion, chopped 4 Read More …
From Chef Tamara Murphy of Brasa – Seattle, WA Yield: 8 Servings 11 ounces goat’s cheese 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon fresh lemon zest 1 teasoon fresh lemon juice 6 large eggs, separated 3 Tabelspoons Read More …
Source: Chef Barbara Fenzl – Les Gourmettes, Phoenix, Arizona 8 poblano chiles 4 ounces mild goat cheese 1/2 cup panela or Monterey jack cheese, grated 1/2 pound shrimp, peeled, deveined and cooked 1 tablespoon shallots, chopped 1/4 cup red bell Read More …
Source: Chef Barbara Fenzl – Les Gourmettes, Phoenix, Arizona 8 poblano chiles 4 ounces mild goat cheese 1/2 cup panela or Monterey jack cheese, grated 1/2 pound shrimp, peeled, deveined and cooked 1 tablespoon shallots, chopped 1/4 cup red bell Read More …
Serving Size : 12 2 cups Unbleached all purpose flour 1 tablespoon Baking powder 1 teaspoon Baking powder 1 teaspoon Salt 1/2 teaspoon Ground pepper 4 ounces Chilled soft mild goat cheese (Montrachet), crumbled 3 large Green onions, thinly sliced Read More …
This is one not to be undertaken by neat-freaks. Getting the cheese mixture onto those little buggers takes plenty of counterspace, and a bit of dexterity. The end result: fantastic. 2-1/2 pounds wings, trimmed and separated 6 ounces mild goat Read More …
Makes 2 servings 2 (6 ounces each) Dover sole fillets, fresh or defrosted, skinned salt and black pepper 2 tablespoons fresh chopped dill 2 tablespoons medium fat goat cheese or soft cream cheese 4 cherry tomatoes, thinly sliced zest and Read More …
This is one not to be undertaken by neat-freaks. Getting the cheese mixture onto those little buggers takes plenty of counterspace, and a bit of dexterity. The end result: fantastic. 2-1/2 pounds wings, trimmed and separated 6 ounces mild goat Read More …
2 c California-grown Calrose medium grain brown rice 3 c water 1 T sea salt, divided 6 oz Black Mission figs, cut into six wedges each 2 oz baby leek, thinly sliced on a 45 degree bias 12 oz Pippin Read More …
3 ounces goat cheese, softened 1/2 cup fresh basil, chopped 1/2 teaspoon pepper 3 boned and skinned chicken breast halves 1/2 teaspoon salt 8 large basil leaves 8 ounces angel hair pasta, cooked TOMATO-BASIL SAUCE 1 small onion, chopped 4 Read More …
Source: Chef Barbara Fenzl – Les Gourmettes, Phoenix, Arizona 8 poblano chiles 4 ounces mild goat cheese 1/2 cup panela or Monterey jack cheese, grated 1/2 pound shrimp, peeled, deveined and cooked 1 tablespoon shallots, chopped 1/4 cup red bell Read More …
This strata is ideal for Christmas morning-it is assembled a day ahead and baked just before serving. Mimosas are a nice addition to the menu. Serving Size : 8 2 cups whole milk 1/4 cup olive oil 8 cups sourdough Read More …